Steps to Prepare Sfeeha Recipe With Tahini

Vegan Eggplant With Tahini

As i mentioned, this tahini past recipe only has two ingredients:

Recipe Summary Vegan Eggplant With Tahini

This is one of my favorite dishes I make at least once a week. I ate a similar version at a friend's house who recreated it after eating it at a Syrian family's house and then made my own version at home. I usually roast the eggplant the day before or in the morning and then I can make the dish quickly when it's time to eat. I usually serve it with bread. It keeps well in the fridge as well for a yummy lunch the next day.

Ingredients | Sfeeha Recipe With Tahini

2 large eggplants

¼ cup tahini

2 lemons, juiced

1 clove garlic, grated

2 tablespoons pomegranate molasses, divided

salt

1 tablespoon extra-virgin olive oil, or more to taste

½ bunch fresh parsley, chopped

Directions

Preheat oven to 400 degrees F (200 degrees C).

Place eggplant on a baking sheet and poke numerous times with the tip of a sharp knife.

Bake in the preheated oven until eggplant is soft, mushy, and dark brown, about 45 minutes. Allow to cool, about 1 hour.

Peel eggplant and cut flesh into large cubes. Place into a bowl.

Mix tahini, lemon juice, and grated garlic in a cup. Add 1 tablespoon pomegranate molasses and salt; mix well. Pour tahini sauce over eggplant and mix well. Drizzle with remaining 1 tablespoon pomegranate molasses and olive oil. Sprinkle parsley on top.

You need to adjust the amount of pomegranate molasses to your own personal taste. I usually use a large clove of garlic and hence a little more pomegranate molasses, but it's up to you.

Info | Sfeeha Recipe With Tahini

prep: 15 mins cook: 45 mins additional: 1 hr total: 2 hrs Servings: 6 Yield: 6 servings

TAG : Vegan Eggplant With Tahini

Appetizers and Snacks,